In blender or possibly food processor blend almonds till finely grnd.,Spread proportionately in shallow baking pan.,Bake in 350 degree oven till light brown, stirring twice.,Set aside.,Grease three 8 x 8 x 2 inch baking pans.,Line bottoms with wax paper; grease.,In small bowl beat yolks and peel with electric mixer for 6 min.,Gradually add in 1/2 c. of sugar, 1 Tbsp.,at a time till sugar is nearly dissolved.,Wash beaters.,In a large bowl beat egg whites and cream of tartar at high speed till soft peaks form.,Gradually add in remaining sugar 1 Tbsp.,at a time, beating till stiff peaks form.,Fold yolk mix into beaten whites.,Combine almonds and wafer crumbs.,Sprinkle 3/4 c. of nut mix over Large eggs, mix in lightly.,Repeat with remaining nut mix, 3/4 c. at a time, folding in lightly.,Turn into pans.,Bake at 350 degrees for 20 min (cakes will have a slight dip).,Cold 10 min, using narrow spatula loosen from pans.,Remove pans and wax paper.,Cold on wire racks.,To assemble beat cream to stiff peaks.,Using pastry tube fitted with large star tip, pipe 1 1/2 c. whipped cream in parallel lines, leaving space in between on bottom layer.,Pipe around edges.,Reserve 1/4 c. orange sections.,Sprinkle half the remaining oranges and half the figs on top of cream.,Top with next layer.,Repeat piping process with remaining cream, oranges and figs.,Top with final cake layer.,Heat preserves, spread some over cake.,Arrange oranges, grapes, strawberries and or possibly kiwi on top.,______,Top with lemon twist.,Refrigerate1 hour.,Serves 14.